I will be cooking for the James Beard Foundation in Missoula tomorrow night, Friday 10/16. It’s an honor to be a part of such a great group of chefs in Montana on the JB Celebrity Chef tour.
PHOTOGRAPH BY BRIAN YARVIN/GETTY
Fennel is so flowery and showy, but we typically only use the bulb part. Add the fronds to a flower arrangement, or steep them in hot water for a mild anise-flavored tea. Chef Bruce Kalman of Union in Pasadena turns fennel fronds into sorbet. Start by juicing the fronds—you’ll want 2 cups of liquid. Then mix the juice with 2 cups of simple syrup and 2 tablespoons of lemon juice. Pour the mixture into an ice cream machine, or turn it into a granita by freezing in a shallow container (stirring with a fork every hour, fluffing once it starts to freeze). Kalman finishes it off with a pinch of flaky sea salt and 1/4 teaspoon of extra virgin olive oil.